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The Parsi community of India's West Coast originally came
from Persia 1,000 years ago and they are Zoroastrians by religion.
The Persian influence is seen in their fondness for eggs and
the abundance of egg dishes such as eggs on fried okra, matchstick
potatoes and eggs over tomato chutney. Most of the population
in India is vegetarian, so eggs are a perfect food and source
of protein. Eggs in coconut milk gravy - a favourite with
South India Tamils.
http://www.cs.cmu.edu/~mjw/recipes/ethnic/indian/indian.html
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A variation of a traditional Southern Indian
curry with a sauce made from coconut milk.
4
2 cloves garlic, peeled and crushed
1 onion, peeled and very finely crushed
15-30ml / 1-2 tbsp curry paste
15ml / 1 tbsp tomato purée
salt and freshly ground black pepper
1 x 400ml can coconut milk
8 large Lion Quality eggs, hard boiled and shelled
60ml / 4 tbsp vegetable oil
Sprigs of parsley and lemon slices
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Fry the garlic and onion in oil in a saucepan
for 3 minutes until soft but not browned.
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Stir in
the curry paste and tomato purée
and cook for a further 2-3 minutes, then
add a little salt and pepper and coconut
milk and simmer for 5 minutes until the
sauce thickens.
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Add the
hard boiled eggs and let them heat in the
sauce for 5 minutes. |
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Garnish
with parsley and lemon slices and serve
with freshly cooked rice and mango chutney. |
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